How to Make Shrimp Broth or Stock with Your Leftover Shrimp Shells

April 16, 2010Katie

The next time you’re making a shrimp dish and you’ve got a plate of shrimp shells and tails that have been peeled, don’t throw them away!

Make yourself some shrimp broth or stock!

Making homemade shrimp or seafood broth or stock is so simple. You can store it in the refrigerator for 2 weeks or in the freezer for up to 3 months.

Just fill a pot with cold water, and add in your shells/tails and salt to taste.

Simmer, (never boil stocks!) the shells for about 45 minutes.  This is actually a broth, but it’s wonderful!  Skim off any foam that rises to the top of your broth.

If you want to go a step further and incorporate even more flavor into your broth, make a stock.  Here are two different ways you can go…

Add some vegetables like carrots, onions, and celery.  Herbs are nice  too – throw in a couple of sprigs of fresh parsley or thyme.  Bay leaves are great too.  Use whatever flavors you enjoy.

OR, for a more brighter flavor, try adding in some lemons to your veggies.

After 45 minutes, strain all the solids out by using a large colander or sieve.  Make sure you press firmly down on the shells and tails with a large spoon to make sure and squeeze out every last drop of goodness!

And that’s it! You have rich, brothy shrimp stock to use for making risotto, soup or seafood chowder!

Mmmmmmmmm good!


  • Cheryl

    April 17, 2010 at 10:53 am

    Hey, you are one smart cookie! I do this with chicken or beef, but never thought of doing it with shrimp. duh! Have a great weekend, my friend!
  • Alison

    April 28, 2010 at 12:24 pm

    Thank you for this recipe! I had a seafood canelloni dish at a friend's house and it was out of this world. She said the secret is to use shrimp stock in the bechemel sauce. Your recipe has given me the inspiration to finally make my own stock.
  • Sarah

    March 13, 2012 at 4:36 pm

    I'm doing this right now! Thanks for the good info.
  • Allison

    May 3, 2012 at 1:09 pm

    I'm going to try this tonight for risotto! Great idea with the lemon! Thanks!

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